Made these today for my nephew and he loved them. Only thing I did different was sub the almond flour with pumpkin seed flour since he is allergic to nuts. Thank you so much for the recipe.
Made these the other night and they were a hit!
4 tbsp butter
1/2 cup granular sugar replacement (I use Swerve)
2 large eggs
1/2 cup almond flour
1/2 tsp vanilla extract
1/2 cup cocoa powder (good quality for best results)
Pinch of salt.
14g mini sugar-free chocolate chips (I use Lily’s)
Preheat oven to 350 F. Melt the butter in a large bowl. Add all dry ingredients and mix together, then mix in remainder of wet ingredients. The batter will be thick; feel free to thin it out a bit with almond milk to make it easier to pour. Divide batter between 6 regular-size greased muffin tins. Top with chocolate chips. Bake at 350 for 20-25 minutes until fork comes out mostly clean – it’s ok if they’re still a little fudgy inside.
This recipe is modified from a similar one I found in the Carb Manager database.
Macros per brownie: 190 calories, 16g fat, 6g protein, 3g net carbs (21g total)